This is a one tray bake from Yotam Ottolenghi but he credits the tomato butter sauce to Marcella Hazan.Serve with a green salad.
A recipe for slowly cooked cabbage from ” Scandinavian Comfort Food” by Trine Hahneman.
A comforting and wholesome version of an English classic pudding from ” Nigella Bites” by Nigella Lawson.
A ” fusion” trifle from “Nigella Bites” by Nigella Lawson.
These shards are needed for Butterscotch Blondies but you can add them to brownies or other cakes and biscuits as you choose. Any leftovers can be kept in an airtight container in the freezer for up to three months. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
An easy tart to make when you have wild blackberries to use. As well as having several bushes on my allotment ( not welcomed by the plot rep) I love foraging for these on my walks around the green spaces of Bristol. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak. Anything left over can be eaten cold the next day.
Delicious savoury scones to serve on their own or alongside soups or salad.They are best eaten on the day they are made, but you can make the dough and freeze the scones individually for up to a month if you like. The recipe is from ” The Violet Bakery Cookbook” by Claire Ptak.
A light and gluten free pudding from Emily Scott which is very good served warm from the oven and accompanied by Creme Anglaise. It’s best to buy whole almonds and blitz them yourself as you will get a better texture in the cake.
A delicious way to use up leftover baguettes from ” Sea and Shore” by Emily Scott.
Another delicious trifle from Diana Henry.
A very good version of this Scandinavian style mulled wine from ” Roast Figs Sugar Snow” by Diana Henry. Just what we need for this cold weather hitting us in the UK at the moment.
A flavourful curry using leftover roast turkey from Xanthe Clay.
A very good recipe from the South West of France from Diana Henry.
We have harvested most of the apples in our local community orchard and will be sharing the bounty amongst our members shortly. This sweet and aromatic cake is from ” Apple” by James Rich who, together with his family, has a long history of growing apples in Somerset,
